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Recently the idea to make a spinach and artichoke dip soup popped into my head and I decided to go with it.
If you love spinach artichoke dip, I think you’re going to love this soup. We did!
It’s got all the goodness of the classic dip turned into a lighter, healthier soup, with the added benefit of pasta! All this with just 5 ingredients. What’s not to love?
Recipe Notes
To keep this Spinach Artichoke Dip Ravioli Soup healthy and Weight Watchers friendly, I began with generous amounts frozen chopped spinach and artichoke hearts, both 0 points vegetables. Then I poured in a jar of light alfredo sauce and vegetable broth (affiliate link).
To make it heartier and more comforting, I stirred in a package of fresh spinach cheese ravioli at the end. Tortellini would work well too, but it wasn’t an option at my grocery store the day I shopped.
For simplicity’s sake, I made this skinny soup in my slow cooker, but you could cook it on the stove top in a lot less time if you wanted.
As I was creating this soup, I realized there were lots of ways it could be modified which I’ve provided in the variations below.
Both Rod and I thought this was a real winner, so it’s one I plan on making again during soup season.
How Many Calories and WW Points in Slow Cooker Spinach Artichoke Dip Ravioli Soup
According to my calculations, each serving has about 156 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
4 SmartPoints (Green plan)
4 SmartPoints (Blue plan)
4 SmartPoints (Purple plan)
4 PointsPlus (Old plan)
If you are less concerned about calories, the addition of some cream cheese or Boursin cheese at the end is worth the splurge. Enjoy!
Recipe Variations
Vegetarian/vegan – use vegetable broth (affiliate link). Instead of alfredo sauce, puree a can or two of white beans in your blender (affiliate link) and stir them in along with a teaspoon of garlic powder.
No frozen artichoke hearts? – use drained canned artichoke hearts instead.
Different pastas – tortellini, shells, elbows, penne, etc. would all work. (If you use dry pasta, cook it before adding to the slow cooker).
Lower carb – skip the pasta.
Spicier – add a pinch or two or three of crushed red pepper flakes.
Richer – add 4 to 8 ounces of light cream cheese, light Boursin or Laughing Cow cheese.
Smoother – puree with stick blender (affiliate link) or run through blender and stir back into the pot before adding the pasta.
Heartier – add a can of drained white beans or chopped chicken or turkey or shrimp or crabmeat.
More colorful – add chopped red bell pepper.
In this video, Rachel Ray shows how to make a lightened up lemony spinach artichoke soup:
If you like this easy slow cooker spinach spinach artichoke dip ravioli soup, be sure to check out some of my other easy, healthy, Weight Watchers friendly recipes including Slow Cooker Goddess Chicken, Slow Cooker Lasagna Soup, Slow Cooker Creamy Italian Chicken, Slow Cooker Salsa Chicken and Slow Cooker Southwest Chicken Soup
If you’ve made this Crock Pot Spinach Ravioli Soup, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Slow Cooker Spinach Artichoke Dip Ravioli Soup Recipe
Equipment
Ingredients
- 16 ounces frozen chopped spinach
- 12 ounces frozen artichoke hearts, defrosted enough to give them a rough chop
- 4 cups chicken or vegetable broth
- 1 jar (12 ounces) light alfredo sauce
- 9 ounces fresh spinach ravioli
- 1-2 tablespoons fresh lemon juice, or to taste, optional
Instructions
- Ideal slow cooker size: 4- to 5-Quart.
- Place the spinach, artichoke hearts, broth and alfredo sauce into your slow cooker.
- Cover and cook on LOW until the vegetables are tender, 4 to 6 hours.
- If you want a smoother soup, run your stick blender through it until you achieve the desired consistency. Or puree a cup or two in your blender and pour back into to the slow cooker.
- Turn the slow cooker to HIGH and add the pasta. Cover and cook until the pasta is done, 10 to 15 minutes more.
- Stir in the fresh lemon juice, if using. Taste and add more salt and pepper as desired.
Notes
(Must be logged into WW on a smartphone or tablet.) 4 SmartPoints (Green plan) 4 SmartPoints (Blue plan) 4 SmartPoints (Purple plan) 4 PointsPlus (Old plan) Variations:
- Vegetarian/vegan – use vegetable broth. Instead of alfredo sauce, puree a can or two of white beans in your blender and stir them in along with a teaspoon of garlic powder.
- No frozen artichoke hearts? – use drained canned instead.
- Different pastas – tortellini, shells, elbows, penne, etc. would all work. (If you use dry pasta, cook it before adding to the slow cooker).
- Lower carb – skip the pasta.
- Spicier – add a pinch or two or three of crushed red pepper flakes.
- Richer – add 4 to 8 ounces of light cream cheese, light Boursin or Laughing Cow cheese.
- Smoother – puree with stick blender or run through blender and stir back into the pot before adding the pasta.
- Heartier – add a can of drained white beans or chopped chicken or turkey or shrimp or crabmeat.
- More colorful – add chopped red bell pepper.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you think chili peppers and cayenne would suit the recipe to make it spicier? I love good heat in all my food 🙂 Thanks for sharing.
I’ve not tried cayenne or chili peppers but think either would work to make this soup spicier!